Greek Yogurt Custard with Quebec Strawberries and Roasted Almonds

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14-09-12

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Author: Martin Juneau

Chef and co-owner of Pastaga restaurant in Montreal

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Custard is a great way to end a meal, as it brings out the natural flavours of fruit. This version, made with Greek yogurt, is a must-try when the hot weather hits and we feel the urge to eat lighter.

Servings 3

Ingredients

300 ml (1 1/4 cups) 35% cooking cream
60 ml (1/4 cup) honey
125 ml (1/2 cup) Oikos plain yogurt
One and a half sheets of gelatine (or 2 ml [½ tsp.] of powdered gelatine dipped in 15 ml (1 tsp.) of cold water)
10 ml (2 tsp.) granulated white sugar
5 ml (1 tsp.) red wine vinegar
About 20 strawberries (ideally from Quebec, if seasonal)
60 ml (1/4 cup) slivered almonds, roasted in the oven for 5 minutes at 350°F (180°C) in an ungreased pan

To prepare

1- In a small saucepan, bring the cream to a boil with the honey. Remove from heat.

2- Add the yogurt and the gelatine diluted in water. Pour into small individual ramekins, then let settle in the refrigerator. For optimal results, refrigerate for 24 hours.

3- In a bowl, melt the sugar in the vinegar. Clean, stem and cut the strawberries in quarters. Add the strawberries to the vinegar mixture.

4- Put on top of the custard when serving and garnish with roasted almonds.

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Andréanne Tremblay-Lebeau

Registered Dietitian

Andreanne earned a bachelor’s and master’s degree in nutrition from the Université de Montréal. As a registered dietitian, she specializes in healthy weight management, healthy eating, nutrition education and cooking. She has shared her passion for food by contributing to the writing of the Québec Celiac Foundation cookbook in Montréal and by giving cooking workshops for primary school children and university students.

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